Recipes | September 1, 2017 | By

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  1. 2 cups brown rice flour
  2. 1 tsp baking soda
  3. 1/2 tsp salt
  4. 2-3 cups sparkling spring water
  5. 1 litre canola oil
  6. Vegetables sliced for tempura, such as baby marrows, cauliflower, broccoli
For the dipping sauce
  1. 2 red chillies, sliced
  2. 3 tbsp rice vinegar
  3. Juice of 1 lime
  4. 1/8 cup tamari
  1. Heat oil in a pot placed over high heat.
  2. Whisk together flour, baking soda, salt and water.
  3. Dip vegetables in batter and fry in batches. You’ll know the oil is hot enough when you insert a wooden spoon and little bubbles form around it. Place vegetable pieces on a paper towel to drain excess oil.
  4. Combine all dipping sauce ingredients together in a bowl and serve with the tempura.
  1. Recipe Credit: Amy Hopkins
  2. Photo Credit: Micky Hoyle
  3. *Add one cup sparkling water to the mixture first. If it’s too thick, add more until the batter is like pancake consistency.
  4. *To test whether the oil is hot enough, insert a wooden spoon and if lots of tiny bubbles appear around the spoon, the oil is ready.
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